Riviera Trout Recipe
Ingredients
| Trout | 2 , frozen | |
| Salt | 1 Teaspoon | |
| All purpose flour | 3 Tablespoon | |
| 1 teaspoon rosemary sprigs or 1/2 teaspoon dried rosemary | ||
| Oil | 5 Tablespoon | |
| Butter | 3 Tablespoon | |
| 5 tablespoons Ricard or Pernod | ||
| Cream | 5 Tablespoon | |
| Lemon slices | ||
| Rosemary sprigs | ||
Directions
Thaw the trout if using frozen.
Dry with paper towels and roll in the salt and flour.
Rub the rosemary inside the trout.
Heat the oil in a frying pan with the butter.
Lay the trout in the pan and fry for 5 minutes, turning several times.
Then pour over the Ricard and carefully set alight; let it almost go out.
Extinguish the drying flames with the cream and mix with the juices in the pan.
Serve immediately on warmed plates with French fried or creamed potatoes and a cucumber salad.
Garnish with halved slices of lemon and sprigs of rosemary.
Dry with paper towels and roll in the salt and flour.
Rub the rosemary inside the trout.
Heat the oil in a frying pan with the butter.
Lay the trout in the pan and fry for 5 minutes, turning several times.
Then pour over the Ricard and carefully set alight; let it almost go out.
Extinguish the drying flames with the cream and mix with the juices in the pan.
Serve immediately on warmed plates with French fried or creamed potatoes and a cucumber salad.
Garnish with halved slices of lemon and sprigs of rosemary.
Chef
